Sous Vide is the best cooking invention since microwave (wine, restaurant, frozen)

[vision33r]

I got a Sous Vide device and a lot of sealing bags. It has changed the way I cook and prepare food. I don't use the instapot or air fryer anymore.

Steaks cooked perfectly tender and moist. No hard burnt or smoke. Cooking fish is also easy, perfectly seasoned and moist meat. No smoke and no need to flip sides. Best of all I can tell even my kids to do it. That's how safe it is.

[elnina]

I was tempted but never tried that method. The only thing is that meat is cooked, not seared or baked/roasted. Some dishes require cooked meat, but have it always that way... Nah.
It kind of reminds me on slow cooker...
Perhaps I am wrong?

[vision33r]

Yea, it cooks the meat without sear or add crust. But think about why you do the sear, it is to prevent moisture loss and seals the flavor. Now what if the meat is tender and juicy without the sear. Thats how it would taste like. What I do is take a ribeye and cook it with sous vide and then take it out and sear it on high heat for 1 min each side and the meat inside is perfectly moist. The sear areas are not dry or hard, the meat is almost like been steamed but no moisture loss.

It is ideal for very thick steaks or fish. You can also poach a bunch of eggs without ever messing up. Youtube vids have shown you can cook a dozen eggs in sous vide for an hour and it stays perfectly runny because the temperature is limited to what you set and it will never overcook.

Chicken quarters, the meat almost falls off the thigh bones and for ribs it pulls off the bone without being dry or burnt.

[wasel]

I agree— sous vide is awesome. The best part is I can pop frozen meat or salmon in without defrosting: cooks perfectly and then I just sear it afterward for a nice crust.

[burdell]

Originally Posted by vision33r

Yea, it cooks the meat without sear or add crust. But think about why you do the sear, it is to prevent moisture loss and seals the flavor. Now what if the meat is tender and juicy without the sear. Thats how it would taste like. What I do is take a ribeye and cook it with sous vide and then take it out and sear it on high heat for 1 min each side and the meat inside is perfectly moist. The sear areas are not dry or hard, the meat is almost like been steamed but no moisture loss.

It is ideal for very thick steaks or fish. You can also poach a bunch of eggs without ever messing up. Youtube vids have shown you can cook a dozen eggs in sous vide for an hour and it stays perfectly runny because the temperature is limited to what you set and it will never overcook.

Chicken quarters, the meat almost falls off the thigh bones and for ribs it pulls off the bone without being dry or burnt.

That's not the only reason. Why do you think you usually deglaze the pan with a liquid like wine and scrape up all the brown bits to add to your pan sauce?

One word: FLAVOR

Which is also added to the meat when you sear it.

[vision33r]

Originally Posted by burdell

That's not the only reason. Why do you think you usually deglaze the pan with a liquid like wine and scrape up all the brown bits to add to your pan sauce?

One word: FLAVOR

Which is also added to the meat when you sear it.

True, you can scrape the caramelized protein and fats to create gravy or sauce. I think for health conscious folks, the sous vide allows you to cook without charring the meats. I've had pretty good success with thick cuts of meat without having to sear or char each side and just enjoy the center moist and tender meat.

[mmyk72]

do you put the eggs in sealed bags or directly in the water? are they easy to peel?

[vision33r]

Originally Posted by mmyk72

do you put the eggs in sealed bags or directly in the water? are they easy to peel?

You don't need the sealed bags, that is used for locking in flavor for meats. You can put eggs in water as long as you're not using high temps.

I always find the trick to peel eggs is to drop hot eggs into ice cold water and the shell becomes shocked and peels easily.

[blueherons]

Not a fan of sous vide.

We do a chicken dish sous vide at the restaurant but then have to finish it on the grill.

[Dogboa]

That is why I do reverse sear for steaks, FLAVOR. Never gonna own one.